Candied Pecans

Candied Pecans
AMAZING! Crunchy, sweet, and salty. You can't eat just one.
Source:
Cuisine: Appetizer
Ingredients
  • cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon orange peel (zest)
  • 1 egg white or ¼ cup liquid egg white
  • ½ tablespoon water
  • ½ tablespoon vanilla
  • 1 pound pecan halves
Directions
  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Mix sugar, cinnamon, nutmeg, orange peel, and salt together in a bowl.
  3. Whisk egg white, vanilla, and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Take out the pecans with a slotted spoon and transfer to large zip lock bag. Add the sugar mixture to the bag with the pecans and shake the bag until evenly coated. Spread coated pecans onto a baking sheet covered with parchment paper.
  4. Bake in the preheated oven, stirring every 15 minutes until pecans are evenly browned, about 1 hour.
  5. Let nuts cool completely on sheet.

 

Spiralized Cinnamon Apples with Greek Yogurt

Spiralized Cinnamon Apples with Greek Yogurt
Whether you decide to eat this as a snack or a dessert either way it is delicious. That it's low in calories is just another bonus. One serving has about 150 calories.
Source:
Recipe type: Snack
Ingredients
  • 1 medium-sized apple
  • 1 teaspoon lemon juice
  • 1 tablespoon pecans, chopped
  • 2 teaspoons old-fashioned oats
  • 1 teaspoon unsalted butter
  • ½ teaspoon ground cinnamon
  • 1 teaspoon brown sugar, divided
  • 2 tablespoons raisins
  • 4 ounces non-fat greek yogurt
Directions
  1. Spiralize Apple (unpeeled) using the smallest blade.
  2. Discard core and seeds. Toss spiralized apple in lemon juice.
  3. Heat a saute pan over medium heat. Toast pecans and oats in a pan until fragrant and slightly golden.
  4. Melt butter with oats and pecans – add ¼ teaspoon cinnamon, raisins and brown sugar and cook until slightly caramelized. Remove from heat.
  5. Stir remaining cinnamon into Greek yogurt. Divide yogurt into two bowls and top equally with spiralized apple and oat mixture.

 

Spicy Party Pretzels

Spicy Party Pretzels
A simple recipe for toasted, seasoned pretzels. Particularly tasty and addictive
Cuisine: snack
Serves: 15
Ingredients
  • ½ cup vegetable oil
  • 1 () package dry ranch salad dressing mix
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cayenne pepper
  • 1 () package mini twist pretzels
Directions
  1. Preheat oven to ().
  2. In a medium bowl, mix vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.
  3. Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
  4. Bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy. Stirring occasionally,

 

Honeyed Pecans

Honeyed Pecans
Honeyed Pecans add a touch of sweetness and crunch to your favorite green salad. Make extra because Honeyed Pecans are good for snacking, too.
Ingredients
  • ¼ cup honey
  • 1 cup pecan halves
  • PARCHMENT PAPER
  • Cooking spray
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • Pinch of ground red pepper
Directions
  1. Preheat oven to 325°. Microwave honey in a bowl at HIGH 20 seconds. Stir in pecan halves. Coat a parchment paper-lined jelly-roll pan with cooking spray; spread pecans in a single layer on pan. Combine sugar, salt, and a pinch of ground red pepper; sprinkle over pecans. Bake 15 minutes or until toasted, stirring after 8 minutes. Cool completely; break into pieces.
Notes
These are particularly good on Spinach Salad with Honey Dressing

 

Cauliflower Biscuits with Bacon & Jalapeño (Paleo & Low Carb)

Cauliflower Biscuits with Bacon & Jalapeño (Paleo & Low Carb)
Cauliflower is super low in calories, yet contains several health-benefiting antioxidants and vitamins. High in fiber, calcium, iron, and potassium. Here the Cauliflower soaks up the flavor of the spices, jalapeño, & bacon perfectly- giving an awesome savory biscuit-like taste.
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 bags (. each) cauliflower florets
  • 2 Tbsp. extra virgin olive oil
  • ½ cup almond flour
  • 2 eggs
  • ⅓ cup fully cooked bacon, chopped (or go for bacon bits to save time!)
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 jalapeño, chopped (keep the seeds if you like it spicy!)
Directions
  1. Preheat the oven to 400ºF.
  2. Using a food processor with a shredding blade attachment, shred the cauliflower.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
  5. Remove from heat, and stir in the eggs & almond flour.
  6. With a ¼ cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
  7. Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
  8. Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.
Notes
They store well in the fridge & taste great reheated too~ if they last long enough!

 

Ham and Cheese Sliders

Ham and Cheese Sliders
These Ham and Cheese sliders are simple and crowd pleasing sandwiches. Ham and melted cheese topped with a poppy seed butter sauce
Ingredients
  • 24 white dinner rolls
  • 24 pieces honey ham
  • 24 small slices Swiss cheese
  • ⅓ cup mayonnaise
  • ⅓ cup miracle whip
  • Poppy seed sauce:
  • 1 Tablespoon poppyseeds
  • 1½ Tablespoons yellow mustard
  • ½ cup butter, melted
  • 1 Tablespoon minced onion
  • ½ teaspoon Worcestershire sauce
Directions
  1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
  2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops.
  3. Let sit 10 minutes or until butter sets slightly.
  4. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted.
  5. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Notes
Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

 

Cheesy Stuffed Pretzel Bombs

Cheesy Stuffed Pretzel Bombs
The perfect finger food that are a perfect bite size appetizer to impress your guests.
Ingredients
  • 2¼ teaspoons active dry yeast
  • 1¼ cups warm water (110°-120°)
  • 2 tablespoons granulated sugar
  • 3¼ cup all-purpose flour
  • 1 pound block mild cheddar cheese
  • 1 teaspoon kosher salt
  • ½ cup baking soda
  • 1 large egg
  • coarse salt
Directions
  1. Preheat oven to 450°. Line a baking sheet with parchment paper or spray with cooking spray.
  2. Pour water into the bowl of a stand mixer (see note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
  3. Meanwhile cut cheese into 36 even pieces, less than ½ ounce each. Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Sprinkle clean countertop with ¼ cup flour.
  4. Add flour and salt to mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
  5. Place dough on floured countertop and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.
  6. Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add a piece of cheese in the center. Carefully pull each side over the cheese to create a ‘cheese package’ then roll the dough into a ball. Be careful to make sure you cannot see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until all you have 36 stuffed dough balls.
  7. Carefully, a sprinkle at a time, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place dough balls into boil water a few at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat.
  8. Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.
  9. Bake for 8-10 minutes until the tops are browned.
  10. The gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve.
Notes
You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions

 

 

Frozen Blueberry Yogurt Bark

Frozen Blueberry Yogurt Bark
These cool and refreshing low calorie treats are a great, healthy snack. Surprisingly full of nutrient power packed with calcium, vitamin C, potassium, and antioxidants.
Serves: 12 pieces
Ingredients
  • 2 c. plain fat free Greek yogurt
  • ⅓ c. honey
  • 1 tbsp. vanilla extract (I used vanilla paste)
  • 2 c. blueberries, washed and stray stems removed
Directions
  1. In medium sized bowl, stir together the yogurt, honey and vanilla.
  2. Gently stir in the blueberries and mix until all combined.
  3. In a parchment lined 9 x 13 pan, pour in the yogurt mixture and spread out evenly making sure blueberries are evenly distributed.
  4. Freeze overnight and cut into desired serving size
Notes
**If you have other flavored yogurt on hand, omit the honey and vanilla and just mix the yogurt and blueberries together instead.
Nutrition Information
Serving size: 1 piece 38 g Calories: 47 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 11.7 g Sugar: 10.5 g Sodium: 4 mg Fiber: .7 g Protein: .4 g Cholesterol: 0

 

Rice Cakes with Fire Jelly (Diabetic and Gluten Free Friendly)

Rice Cakes with Fire Jelly (Diabetic and Gluten Free Friendly)
The next time you are craving sweet salty indulge in these snacks which are very low in calories, fat and sugar . What could be better?
Source:
Recipe type: diabetic Living
Serves: 4
Ingredients
  • ⅓ cup sugar-free apricot preserves
  • ½ to 1 minced fresh jalapeno chili pepper
  • 12 miniature salt-and-pepper rice cakes
  • ⅓ cup fat-free tub-style cream cheese
  • 1 teaspoon snipped fresh rosemary
Directions
  1. In a small bowl combine preserves and chili pepper. Spread rice cakes with cream cheese; top with preserves mixture. Sprinkle with rosemary.
Nutrition Information
Serving size: 3 rice cakes Calories: 56 Fat: 1 g Carbohydrates: 12 g Sugar: .3 g Sodium: 200 mg Protein: 3 g Cholesterol: 2 mg

 

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